|Peeled Tea egg|
- 2 chillies
- 3 small star anise
- 4 gloves
- 1 cinnamon stick
- 1 tablespoons sezchuan pepper corns
- 1 tablespoon strong black tea leaves (Assam tea)
- 1 tablespoon sugar
- long stripe pomelo peel - only the thinnly yellow part, nothing white attached!!!
- 3/4 cup soysauce
In a small pot I boiled 5 eggs well covered by water for 3 minutes and spooned them out of the pot. I cracked the shells by rolling each egg carefully over a marble cutting board. The more cracks the merrier. Let the eggs rest a bit. The eggs are still very soft, so they do need a more loving touch or they will be destroyed easily, or you could loose some parts of the shell what would desturb the egg pattern later on.
I added the spice and tea mixture, soysauce and sugar to the (still hot) water, heated it up and added the eggs again. Lowering the heat to the lowest simmering point I let the eggs simmer for 40 minutes and let them sit in the liquid for 2 days: after cooling down I placed the eggs (still steeping in the brine) in the fridge. The egg yolks will show a greyish/green rim, this is typical for long boiled eggs. Usually I try to avoid this by using a much shorter cooking time for hard boiled eggs. My grandmother used to call such an "overcooked" egg "devils egg" and as a child I did not eat them at all - I was too scared thinking about devils (grandmothers sometimes have some weired stories to tell for sure). But for this kind of eggs it is a must.
Just peeling and eating, that is all.